Tag Archives: potato

Indian Style Potatoes with Broccoli (Aloo Hari Phool Gobi)

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Broccoli is not traditionally used in Indian cuisine, but works quite well when substituted for the expected cauliflower in Aloo Gobi.  I sometimes add chopped onion (a small one) to the pan with the cumin seeds for added flavor.  You can substitute green beans (stemmed and cut in quarters) for the broccoli.

Serves 4

Ingredients:

  • 3 medium potatoes, rinsed and peeled if desired
  • 1 small bunch broccoli, rinsed, bottom of stems cut off
  • 1 tablespoon olive or canola oil (or more if needed)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 3/4 tablespoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon salt (or to taste)

Method:

  1. Cut potatoes into ¾ inch cubes.  Cut broccoli into 1 ½ – 2 inch pieces.
  2. Warm oil in a sauté pan over medium heat.  Toast cumin seeds, in oil until fragrant (about 30 seconds).
  3. Add potatoes to pan and toss around to coat with oil, and making sure spices don’t stick to bottom of the pan.  Sauté for 5-10 minutes, stirring frequently.
  4. Add broccoli and remaining spices, stir well.  Sauté for 5 minutes, then add about ¼-½ cup water to pan.
  5. Cook over medium-low heat.  Stir occasionally, and add more water as necessary to prevent vegetables from sticking to the pan.
  6. Cook until potatoes and beans are tender.  If you prefer softer beans, cook them a bit longer—for crisper ones, a little less. Taste and add more salt if necessary.

Green Mashed Potatoes

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These creamy-tangy potatoes are inspired by Mark Bittman — a favorite food writer and regular in the NY Times. His recipe draws on the Italian tradition, mashing potatoes with olive oil and assertive dandelion. In Ireland the dish would be loaded with butter, cream and kale and called Colcannon (another classic — you can’t go wrong with potato in the mix). I’ve add sautéed onion and tossed the greens into the pan with the aromatics to deepen the flavors. Try throwing some cubed turnips into the pot if you have them.

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Root Vegetable Tarts

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I’ve always liked working with frozen puff pastry, but this winter, I’ve gone a little crazy. There’s just so much you can do with the product. Concocting sweet or savory tarts, turnovers, appetizer bites, even pizzas, with such elegance, no one will believe you slapped it all together in less than an hour. The key for spontaneity, is to make sure you have some defrosted pastry waiting in the fridge – it will keep this way for a week, possibly more. You can also defrost the product on the kitchen counter fairly quickly, less than an hour depending on the brand – the Trader Joe’s version is ready in 20 minutes.

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Potato and Kale Cakes with Rouille

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From Bon Appetit Magazine, January 2011

These delightful cakes remind me loosely of aloo tikki, a potato-based mainstay of Indian snack foods called chaat – perhaps a distant American cousin? My daughter pointed out that these cakes are also reminiscent of the Irish potato and kale (or cabbage) dish Colcannon (a recipe for which can be found in our archives).

Such golden, smooth and starchy gems are sure to satisfy our comfort food cravings during cold winter months – but not in an over-the-top way like the potatoes mashed with an entire stick of butter that we ate at Christmas. I admit it’s true, but the dish did serve 13 people (including a few hungry teenagers).

Ingredients:

Roille –

  • ½ cup mayonnaise
  • 1 Tbsp extra virgin olive oil
  • 2 garlic cloves, pressed
  • 2 tsp tomato paste
  • 1/8 tsp smoked paprika
  • Pinch of cayenne pepper

Cakes –

  • 1 ½ lbs unpeeled russet potatoes, scrubbed and cut into 1 inch cubes
  • ¼ cup whole milk
  • 2 Tbsp (1/4 stick) unsalted butter (to lighten, you might consider cutting down on this a bit)
  • 1 tsp coarse kosher salt, divided
  • 3 ½ Tbsp extra virgin olive oil, divided
  • 1 cup chopped onion
  • 1 large garlic clove, finely chopped
  • ½ lb kale, center rib and stem cut from each leaf, leaves coarsely chopped
  • 1 Tbsp chopped fresh thyme
  • 1/8 tsp ground nutmeg

Method:

  1. Rouille – Whisk all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper.
  2. Cakes – Cook potatoes in large saucepan of boiling salted water until tender, about 25 min. Drain; return to pan. Add milk and butter. Mash until smooth. Season with ½ tsp salt and ½ tsp pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use – snack opportunity!).
  3. Heat 1 ½ Tbsp oil in a large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 min. Increase heat to med-high and add kale and thyme. Toss until kale wilts, about 5 min. Add kale mixture, ½ tsp salt, ½ tsp pepper and nutmeg to potatoes; blend. Cool mixture for 30 min.
  4. Shape potato mixture by ¼ cupfuls into ½ inch-thick patties. Arrange on a baking sheet.
  5. Heat 2 Tbsp oil in large nonstick skillet over med-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on the bottom, 3-4 min. Carefully turn cakes over and cook until brown on bottom, 2-3 min. Transfer to plates. Top each cake with dollop of rouille.

French Potato Salad with Tomatoes and Fresh Dill

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This is a wonderfully loose recipe that can be adapted for the ingredients on hand. Add canned drained beans like kidney or cannellini for a twist or use scallions in place of the onion.  If you’re looking to turn this into an easy main dish, add some drained canned tuna and quartered hard-boiled egg on top.  You can vary the herbs—add some parsley or chives if you like.  I love the dill, and it’s what really makes it special.

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